- 5 Avocados From Mexico, stage 3, pitted, small diced
- 1 1/2 cups red wine vinegar
- 2 tablespoons kosher salt
- 1 tablespoon garlic, peeled, minced
- 6 tablespoons shallots, peeled, minced
- 3 tablespoons jalapeños, seeded, minced
- 1 1/2 cups cilantro, stems removed, finely chopped
- 3/4 cups flat-leaf parsley, stems removed, finely chopped
- 1 1/2 cups extra virgin olive oil
- In a medium bowl combine small diced avocado, red wine vinegar, kosher salt, garlic, shallot, jalapeño, cilantro, parsley and extra virgin olive oil.
- Cover and hold refrigerated at 40°F.